Thai Spicy Eggplant with Basil

Cara

  • 1/2 – 1 tsp Crushed red pepper
  • 3 baby eggplants, cubed
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp white vinegar
  • 3 tbsp soy sauce or tamari
  • 2 tbsp brown sugar
  • 20 leaves fresh basil, shredded or torn
  • Your favorite rice or pasta

Cok rice according to directions.

In a deep skillet or wok over high heat, add oil and crushed red pepper. Sizzle 10-15 seconds. Add eggplant and stirfry 5 minutes. Add onion, bell pepper, and garlic. Stirfry 5 more minutes. Add vinegar and soy sauce. sprinkle with sugar and toss a little longer.

Remove pan from heat, add basil leaves and toss to combine.

Serve over hot cooked rice or pasta.

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